This is from ” The Food and Wines of Spain” by Penelope Casas. Serve this with salad, accompanied by a dry white wine if you like.
Ingredients
- 1 1/2 lb squid, with tentacles
- 4 tbsps olive oil
- 1 large onion peeled and chopped
- 1 pimento cored and chopped
- 1 plump garlic clove peeled and crushed
- 1 medium tomato chopped
- 1 tbsp finely chopped flat leaf parsley
- sea salt and pepper
- a large oinch saffron
- 1/2 dried red chilli crumbled
- 1/4 cup dry red wine
- 2 cups short grain rice use spanish if available
- 3 3/4 cups fish broth boiling hot
- 1 pimento cored and cut in strips
Garlic Sauce:
- 1/2 cup olive oil
- 3 plump garlic cloves peeled and crushed
Servings:
Instructions
- Clean the squid, reserving the ink sacs and tentacles. Cut into 1/2 inch rings or pieces. Chop the tentacles.
- Heat the oil in a wide (12 inch) casserole and saute the onion until wilted. Add the squid rings and tentacles then saute for 5 minutes.
- Add the chopped pimento, garlic, tomato, parsley, salt and pepper, saffron and chilli pepper. Cover and simmer for 30 minutes.
- Break the ink sacs into a cup and mix with the wine. Pass the mixture through a sieve several times until most of the ink is extracted then reserve.
- Add the rice and hot broth to the casserole and stir in the ink mixture. Season. Bring to the boil and cook, uncovered, over a medium high heat stirring for 10 minutes.
- Decorate with the pimento strips and transfer to a 325 F oven. Bake uncovered for 15 minutes until the rice is almost done. Remove from the oven and cover tightly with foil. Leave to sit for 10 minutes.
- Make the garlic sauce. Put the garlic into a blender and gradually pour in the oil with the motor running. Serve separately.
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